WHAT YOU NEED

Ingredients

Spelt Spelt wheat flour 298 grams
Spelt (spelt wheat flour) natural yeast (100% water powder) 100 g
40 g of honey
193 grams of water
6 grams of salt

How TO MADE Spelt wheat oatmeal - the usefulness of cast iron pots

Steps 1 to 4

1. Mix all the ingredients, autolyse for 20 to 60 minutes.

2. After soaking, all the ingredients are mixed by hand.

3. Fermentation at room temperature (24°C) for about 2.5 hours.

4. Fold at 30, 60, 90, 120 minutes (as shown, the dough is folded by hand from the four circles to the middle, and the whole dough is folded), a total of 4 times.

Steps 5 to 8

5. Roll around, relax.

6. Form an oval and place the smooth side down into the fermentation basket.

7. Put it in the fridge overnight.

8. The next day it was removed, and the second fermentation continued at room temperature until the finger pressed slowly bounced back a part of it, and I had about 60 minutes at room temperature (26 degrees).

Steps 9 to 12

9. It takes about 40 minutes to 1 hour to preheat the oven together with the cast iron pot and the lid to 550 F (250 degrees), including a cast iron pot with a large heat capacity, which takes a long time to preheat to reach the desired temperature.

10. Pour out the dough, put it on the baking paper, cut the bag, cut the baking paper to about the size of the bread

11. With the baking paper, the dough is gently poured into a cast iron pot and covered with a lid.

12. The cast iron pot is very hot, be careful, remember to wear gloves.

13. Bake at 230 degrees for 20 minutes, remove the lid, cool to F (220 degrees) and bake for 25 minutes until dark.

14. After the oven is turned off, the door is opened, the bread and the pan are heated together in the oven for 10 minutes, and the bread is removed from the pan and cooled completely on the baking tray.

15.

Handy cooking tips

　　The recipe uses spelt (spelt flour) natural yeast, which I don't usually feed, I just take some high-fiber flour yeast (100% high-fiber flour) before packaging and feed it with spelt (spelt flour) three times even if the conversion is successful.100% Spelt dough is relatively low in strength and fragile, so it is important to master the folding and fermentation level, otherwise it will not be so high.